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Portobello Mushroom Tacos with Cashew Queso

Beverly Verwey
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Calories 479 kcal

Ingredients
  

Mushroom Marinade

  • 1 clove garlic minced
  • 1 tbsp low-sodium soy sauce or tamari
  • 1 tbsp liquid smoke
  • 1/2 tsp low-sodium worcestershire sauce
  • 1/4 tsp black pepper
  • 1/2 tsp ground mustard
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 lime's juice
  • 1/4 cup low-sodium vegetable broth
  • 4 large portobello mushroom caps stems and gills removed, sliced

Queso Sauce

  • 1 clove garlic roughly chopped
  • 2 tbsp nutritional yeast
  • 1 large potato peeled, cooked and rough chopped
  • 1 tbsp raw cashew
  • 1/4 cup hot water
  • 1-2 tbsp low-sodium vegetable broth
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • 1 tbsp sriracha hot chili sauce
  • 1 cup carrots grated

Taco Filling

  • 1/4 cup low-sodium vegetable broth
  • 1 medium onion sliced
  • 1/2 each red, green, yellow and orange bell peppers cut into strips
  • 1 1/2 cup black beans
  • 4 large romaine lettuce leaves
  • 2 cups carrots grated and divided
  • 2 cups romaine lettuce chopped

Instructions
 

  • Cook the potato and set aside to cool.
  • In a small bowl soak the raw cashew in ¼ cup of hot water for 5 minutes.
  • To make the marinade, in a bowl combine the garlic, soy sauce, liquid smoke, worcestershire sauce, black pepper, mustard, chili powder, cumin, lime juice, and ¼ cup of vegetable broth. Add the sliced mushrooms and carefully turn over the mushrooms to coat, cover and set aside to marinade for 30 minutes.
  • To make the queso, put the cooled potatoes, garlic, nutritional yeast, the soaked cashew plus water used for soaking, chili powder, cumin, sriracha sauce and 1 cup of grated carrots in a small blender container and blend until smooth. Add water or more vegetable broth as needed to attain the desired consistency.
  • In a large pan heat ¼ cup of vegetable broth and sauté the onion and garlic for 5 minutes. Add the peppers, beans and marinated mushrooms along with a little bit of the marinade (add more if you wish) and continue to cook for another 5 to 8 minutes or until the peppers are soft and the mushrooms are cooked.
  • With the two large lettuce leaves on each plate, divide the mushroom mixture. Top mixture with chopped lettuce, grated carrots, and the Queso sauce. Fold the lettuce leaves and eat!

Notes

If you wish, add extra toppings such as a sprinkle of vegan cheese, other vegetables such as spinach, radishes, etc.

Nutrition

Calories: 479kcalCarbohydrates: 68.9gProtein: 24.5gFat: 4.4gSodium: 467.3mg
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